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♦ ♦ ♦ ♦ 22 OakviUfi Efeayqr. Weekend , t> 0 S w iss C halet Jonathans of Oakville R eco g n ized a s th e b est s ix years in a row G o es p la tin u m fo r th e n e w M ille n n iu m The best chicken that is. For the last six years in a row, perfection has been ack- owledged in chicken and ribs. It is official, the Best Chicken is to be found at Swiss Chalet in Oakville, along with the Best Ribs. Swiss Chalet has been at the Upper Middle location since 1986, impressing the community for a solid 13 years. "Customers seem to appreciate our immaculate cleanliness, and our staff always has a great attitude," comments Franchise Operator Rino Vetrone. "They always come back for our consistent great tasting food!" Swiss Chalet offers an upbeat, up-tempo atmosphere, always energetic and very alive. The great thing about this restaurant is that it suits everyone's needs. It's perfect for families, teenagers, seniors, it's loved across the board - which adds to its success. Everyone can appreciate the great food, and everyone keeps going back - especially for their chicken and ribs. Although the secret sauce seems to draw people back as well. The secret of their success is simple, "we don't tamper with what made us suc­ cessful," states Vetrone. "We wouldn't think about changing our recipes!" I Best Indianl R estaurant House o f India 1 ^utoe îc Indian Cuisinê Spice up your palate, add variety to your dining experience and visit HOUSE OF INDIA! Master chef, Mr. Deb wants to cook for you - and he knows how to do it. Five time winner of 'Best Indian Restaurant in flakville' HOUSE OF INDIA knows how to keep cus­ tomers satisfied by using only the freshest ingredients and finest cut of meats. The classic dishes get people in the door, like Iresh's award-winning "Butter Chicken" - chicken pieces gen­ tly roasted on skewers in the Tandoori oven cooked with cream and yogurt, and crowned with almonds and raisins. Then once people have been in and have tasted the high quality food, they .begin to be more adventurous and explore the root of the menu. A variety of hot and cold items and desserts are available. Indian soups, vegetable dishes, sizzling Tandoori dishes, biranyis, rice dishes, chicken, lamb, beef, shrimp and fish have had customers who have tried every dish," Iresh says. Popular with small groups and fami­ lies is the Kurchi Murghi- a whole chicken, marinated in herbs and rich spices. The dish is served with soup, Nowebi Palao (the best quality Basmati rice), Gosht Dupiaza (tender, boneless lamb or beef cooked in spices), Bhona Shrimp, Bombay Aloo (a dry curry of potatoes and fresh leaf spinach), pickles, dessert of the day and a bot­ tle of wine. This superb array of Indian cuisine samplings is rec­ ommended for four people. Iresh strongly encourages the regulars to keep trying different items on the menu and not just repeatedly order the same dish. He realizes though not everyone has the taste buds for hot, hot. The owner and master chef says his great success with HOUSE OF INDIA is due to the way he retains the food's regional Indian roots. He, himself, has journeyed throughout India over the years and knows first-hand what the appropriate balance of each spice should be in his dishes. For those who are new to Indian food, try Wednesday's dinner buffet or our buffet lunch from Sunday to Friday. Sample a little bit of everything and eat all you can for only $9.95 or $7.95 respectively. o f A Fully licensed - British Beer On Tap Take-out available. Parties catered from $7.95 per person. 171 Speers Road, Unit 17 in the Cineplex Plaza • 845-7418 (between Kerr & Dorval off Speers Rd.) By Kym Funnell (Continued from cover) The fireplaces adorning three of the seven dining rooms offer a touch of class, while the wine cellar dining room offers privacy and oversees many highly impor­ tant functions. In the wine cellar you will find two temperature controlled cellars, one for the whites and one for the reds. To sample the food briefly, Executive Chef Chris Fedyk creates a magnificent menu, always offering new tastes to tempt even the finest palette. With the help of two Sous Chefs, Phillipe DuForest and John Keuper, they always aim to keep ahead of the game. Spending the majority of money on the finest foods available, their menu is indescribable, something to be tried to gain the full appreciation. While visiting France and Italy, Jonathan has left his restaurant in the very capable hands of his son, and General Manager, Jason Alikakos. Jason has been General Manager for six years, and has since been putting his every effort into improving the restaurant. "Our main goal is to always stay ahead of everyone else," comments Jason. "Most restaurants don't keep up with change, they simple don't stand the test of time." An example of how Jonathans works to keep up is in their expansion last year. With the addition of their Souffle and Seafood Bar, Jonathans can now offer something on a more casual note. In the warmer weather, a wall o f windows can open to invite the fresh air and sun in. This fun environment is complete with a live pianist every Thurday, Friday and Saturday night. Jonathans strives to be a trend setter, as opposed to a follower, which explains their latest endeavour. In the works for the last five years, Jonathans intends to throw the m ost palatial, extravagant 1999 New Year's Eve gala in the area. "Juxtaposing the improbable with the impossible to cre­ ate the immaculate." Jonathans' New Year's Eve Platinum Ball 2000 is an all exclusive venue, offer­ ing a dance floor to enjoy the live music of Jonathans' Rob Reed Trio. The celebration includes an eight course gourmet dinner, and among other delicacies, a bottle of Dom Perignon. "Jonathans has been setting the standard for fine dining excellence for years," states Jason. He promises that this black tie affair will be an "evening that will never be matched, but will always be remembered." There is a reception at 7 p.m. to start the celebration, for all guests to mingle and meet each other before bringing in the new Millennium together. To greet the new Millennium in style, or to simple learn more about this enchanting restaurant, contact (905) 842-4200,. visit them in person at 120 Thomas Street, Downtown Oakville, or visit them on the web at www.jonathansofoakville.com. f7 7 ta ji/ i'S O a / tn i/ ie / 6 YEARS D M A ROW ! COM E SEE W HATS NEW! SWISS (HA LET. R O T I S S E R I E & G R I L L 1011 U p p e r M id d le R oad (at 8th Line) 844-8751 549 Kerr Street (at Speers Rd.) 844-4606 http://www.jonathansofoakville.com Swiss Chalet Jonathans of Oakville Recognized as the best six years in a row Goes platinum for the new Millennium I Best Indianl Restaurant 171 Speers Road, Unit 17 in the Cineplex Plaza • 845-7418 By Kym Funnell 6 YEARS DMA ROW! COME SEE WHATS NEW! ROTISSERIE & GRILL 1011 Upper Middle Road 844-8751 549 Kerr Street 844-4606